Marinated salmon with soy oil served in mille-feuille with endive

Marinated salmon with soy oil served in mille-feuille with endive

Ingredients

- Fresh salmon loins (600 g)

- Dill (5 g)

- Sugar (30 g)

- Salt (30 g)

- Soy oil (50 ml)

- Endive (160 g)

- Olive oil (40 ml)

- Soy sauce (20 ml)

- Asparagus (2 pcs.)

- Rocket

Method

Method - Marinated Salmon

Mix all the ingredients, cover the loin and store in the fridge with a weight. After 12 hours, turn the salmon over, add the weight again, and leave for between 24 to 36 hours, depending on the thickness.

Wash and dry the loins, coat them with soy oil, and then cover with cling film.

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Cook the asparagus in salted water, leaving it very al dente, then refresh in cold water.

Place slices of marinated salmon in moulds, alternating them with endive. Transfer the moulds to the plates and then remove the moulds, accompany with the rocket and asparagus, drizzle with olive oil, and add the soy sauce on top.

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